Cured salmon is a luxurious treat at Christmas time and such a lovely accompaniment to a grazing style lunch, or even as part of Christmas morning breakfast.
Most bright, fresh white wines work well but our current vintage 2014 Pennon Hill Rose is particularly good. Strawberry, kirsch and loads of juicy, crisp redcurrant flavours are the perfect counterpoint.
Check out the video as our head chef Barry Davis creates this wonderful festive dish.
Christmas Cured Salmon
1 side of salmon
600gm grey sea salt
20gm coriander seeds
30gm juniper berries
2 lemons, zest of
30gm fennel seeds
30gm white pepper corns
1 bunch dill (chop the stalks for salt mix) ( chop dill tops to top salmon)
60gm dijon mustard
1. To prepare the spice mix, mill in a spice grinder the coriander seeds, juniper, white pepper corns and fennel seeds. Mix together in large bowl grey salt, sugar, zest of lemon, chopped dill stalks, gin and add ground spice mix. Stir until combined well.
2. Clean belly and scales off salmon. Turn salmon over and make small cuts in skin about 2cm apart all the way down. In a tray place a quarter of the spiced salt mixture, place the salmon on top, skin side down and cover with the spiced salt cure. Cover with plastic film and place in the refrigerator to cure.
3. Turn salmon every 6 hours for a 24 hour period. After 24 hours the salmon should be cured, remove remaining salt and give salmon a light rinse then dry with clean towel or paper towel.
When dry lightly spread dijon mustard on the salmon, top with chopped dill and place in fridge for one hour before slicing thinly.
4. Serve with lemon, fresh aspargus or potato salad. Merry Christmas.